Recipe courtesy of Emeril Lagasse
Emeril's Duck Chow Mein
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 465
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 112 mg
- Sodium
- 637 mg
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 465
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 28 g
- Cholesterol
- 112 mg
- Sodium
- 637 mg
Ingredients
Directions
- Season the duck breasts with Hawaiian salt and pepper. Score the fat of the skin in a criss-cross pattern. Heat a large saute pan over high heat. Add the seasoned duck breast, skin side down, and cook until the fat is golden brown and a lot of the fat is rendered. Turn over and cook until the meat is medium rare. Remove the duck from the pan. Reserve 3 tablespoons of the duck fat.
- Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente. Drain and rinse under cold running water. Drain well.
- Heat a wok over high heat. When hot, add 2 tablespoons of the duck fat and swirl to coat the sides and bottom of the wok. Add the green onions, ginger and garlic and stir-fry until aromatic, 30 seconds. Add the bok choy, carrots, and bean sprouts and stir-fry until tender, 1 to 2 minutes. Deglaze the pan with the coffee and add the soy sauce and oyster sauce. Add the noodles and macadamia nuts and toss well. Place the noodles in a large platter or bowl. Slice the duck breasts on the bias into thin slices. Fan the duck over the noodles.
